The ideal temperature range for cacao growth is up to 32 degrees Celsius, or 89.6 Fahrenheit, but recent trends indicate that climate change is increasing the number of days above this range.

The surprising uses of cacao that go beyond chocolate Cacao beans have uses that go beyond being the base ingredient of our hot chocolate mixes or the traditional Easter treats to hide in the garden.

Cacao pods, which grow directly from the trunk and branches of the cacao tree, contain seeds surrounded by a sweet-tasting pulp. (This photo of a cacao tree growing in Belize illustrates how ...

On a trip to Belize more than a decade ago, she encountered cacao trees and learned how the Maya people processed the pods for chocolate. Now living on the Big Island of Hawaii, she says that ...

The pathologists have examined at least 4,000 pods over the course of more than four years. “We’re studying the genetics of the plants and the pathogens to develop a prediction model capable ...

These pods did fall a little short of our picks in tackling hard, baked-on grease—the kind you might find on the side of a pan after months of using it to deep fry. This result isn’t that unusual.

Vivid Hues: The CROWN takes a look at the origins of African American hairstyles, its beauty, resilience and cultural significance. To stream FCN on your phone, you need the FCN app.

A study published in 2018 revealed the domestication and use of cacao beginning about 5,300 years ago in Ecuador, based on evidence from ceramics at the Santa Ana-La Florida archeological site.

The Huntington Museum of Art began harvesting pods from its cacao plant during the first week of December 2024 to teach staff how to make chocolate.

Fireball reports may have been Starlink satellite. While the ball of light wasn't a space ship, the assessment may not have been far off. Jonathan McDowell, an astronomer and orbital debris expert ...

The recall includes 8.2 million packages of liquid detergent Tide Pods, Gain Flings, Ace Pods and Ariel Pods David lives in Brooklyn where he's spent more than a decade covering all things edible ...